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Found 2 results

  1. olmos1010
    Wife shot her first buck yesterday evening but the blood trail went cold. Anyone know of any hounds that will track deer please contact me at 4805218214. Text to reach first. Thanks.
  2. Couzer

    Bear Backstrap Recipe?

    Couzer posted a topic in Cooking Wild Foods

    I am getting ready to smoke a Bear Backstrap here in a few hours and was wondering if anyone had ideas of a good recipe whether it was for elk, deer, or anything else. I have done some looking around and found that when the internal meat hits 160 degrees for 5 minutes (to kill trichinosis if present) its done. I'm planning on smoking it at 225 degrees, but I do have higher settings and one lower one at 185 degrees. I did prep the backstrap in a sweet BBQ rub in a food saver bag last week, then had set it in the freezer for 5 days. I took it out of the freezer to unthaw yesterday morning and now it is ready. Questions- Do in need a brine? Brown sugar? any other spices? turning it over every so often? Thanks
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